Savory Braised Oxtails with Herb-Infused Sauce

 

Here’s a delicious Savory Braised Oxtails with Herb-Infused Sauce recipe that’s rich, tender, and packed with flavor.

Ingredients:

For the Oxtails:

• 3 lbs oxtails, trimmed
• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 tbsp tomato paste
• 2 cups beef broth
• 1 cup red wine (or additional broth)
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp black pepper
• 1 tsp salt
• ½ tsp cayenne pepper (optional)
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1 tsp fresh parsley, chopped (for garnish)

Instructions:

1. Sear the Oxtails:

   • Pat the oxtails dry and season with salt and black pepper.
   • Heat olive oil in a large Dutch oven over medium-high heat.
   • Sear oxtails on all sides until browned (about 4-5 minutes per side). Remove and set aside.

2. Sauté the Vegetables:

   • In the same pot, add onions, carrots, and celery. Sauté for 3-4 minutes until softened.
   • Stir in garlic and tomato paste, cooking for 1 minute until fragrant.

3. Deglaze & Simmer:

   • Pour in red wine (or broth) to deglaze the pan, scraping up any browned bits.
   • Add beef broth, Worcestershire sauce, smoked paprika, cayenne, and bay leaves.

4. Braise the Oxtails:

   • Return oxtails to the pot and tuck in thyme and rosemary sprigs.
   • Cover and simmer on low heat for 2.5 to 3 hours, or until the meat is fall-off-the-bone tender.
     (Alternatively, bake at 325°F (160°C) for 3 hours or use a slow cooker on low for 6-8 hours.)

5. Final Touches:

   • Once tender, remove oxtails and discard bay leaves and herb stems.
   • If the sauce is too thin, simmer uncovered for 10-15 minutes to thicken.
   • Return oxtails to the sauce and coat well.

6. Serve & Enjoy:

   • Garnish with fresh parsley and serve over mashed potatoes, rice, or creamy polenta.

Would you like any adjustments, like more spice or a Moroccan twist?

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